Great Plains Gardening

By Edith Koeller

August 22, 2003

As promised last time, this week will be a continuation of reviewing growing, preserving and using herbs. There are four more annual herbs I would like to comment on before going into the perennial and biennial ones. These are fennel, parsley, saffron and summer savory.

"Fennel often reseeds itself. It has bright green feathery foliage with yellow flowers and yellowish-brown seeds with sharp sweet licorice-like flavor. Use leaves as garnish or flavoring in sauces and salads. Use seeds to flavor sausages, breads, salads, salad dressings, pickles, soups and sauces. Plant seed in well-drained soil in sunny spot. Thin seedlings to 2 feet apart. Don’t plant near dill, coriander or caraway if you plan to save the seed to replant. Makes a good container plant indoors or out when kept trimmed to 12 inches. Young stems can be used like celery. Pick young leaves to dry, as for basil. Cut off flower stems before seeds fall. Hang over a cloth in a warm, dry place until seeds can be shaken out. Store in airtight containers."

"Parsley makes a good border plant. Finely curled, aromatic leaves are rich in vitamins A and C and are used as flavoring or garnish for soups, salads, eggs, meat and poultry dishes, creamed vegetables and hot breads. Plant in medium-rich soil in sun or part shade. Seeds are best started in cold frame or window box. Mature plants are spaced 6-8 inches apart. Good in pots indoors or out if roots are given enough room. Keep leaves producing by never allowing plant to flower. Parsley can be dried as for basil, but the flavor is better if frozen. Wash leaves, pack in ice cube trays and fill with water. When frozen, remove cubes and store in plastic bags. Defrost in a strainer and use as fresh."

"Saffron is an autumn crocus with delicate, lilac flowers. The yellow stigmas are pleasantly bitter, give a yellow hue to foods. Used sparingly in sauces, cookies, cakes, chicken, gravies and Spanish rice. Plant seedlings in well-drained soil in sheltered spot. Space mature plants 6 inches apart. Remove stigma in late fall and dry on a cloth in a warm room. Store stigma in airtight containers."

"Bay is a perennial evergreen shrub. It should be moved indoors for winter in Colorado. Leaves are aromatic with a sweetish odor and pungent flavor. It is a classic ingredient in French bouquet and used in sauces, pickling, stews, and with meats and potatoes. Plant in well-drained soil, sheltered from winds. Propagate from 4-inch cuttings. Clip often to maintain manageable size. May be grown in large containers indoors or out. Pick individual leaves to use fresh or preserve. Dry leaves on screens in cool, dry, airy, shaded place. When dry, pack in airtight containers. Can also freeze, same as parley."

Another perennial is chives. "An attractive border plant, similar to green onion, but milder and finer leaves. Used for light, oniony flavor in salads, dips, sauces, vegetables, soups, fish, etc. Plant bulbs or starter clumps in light, medium-rich soil in sunny place. Cut flower stalks to the ground after blooming. Thin clumps every third spring. Space mature plants 5 inches apart. Transfer some clumps to grow in containers indoors or out. Use leaves fresh by snipping off the tops with scissors. Chives lose their color and flavor when dried. To freeze, wash and chop finely, then continue as for parsley."

"Mint is a perennial with purple flowers. It has a refreshing odor and flavor. Often used as garnish. Flavor combines well with lamb, peas, fish sauces, candies, chocolate and vegetables. Crush leaves just before adding to a dish. Plant seedlings in rich, moist soil. Thin beds every 3-4 years. Do not allow going to seed. Can be grown in containers indoors or out. Pick young, fresh leaves to dry. Hang in bunches in a warm, dry place away from strong sunlight. When dry, crumble and store in airtight containers. To freeze, see parsley."

"Rosemary is a small, pine-like bush in the mint family with pale blue flowers. Leaves have spicy odor and warm, piney taste. Used in vegetable and meat dishes, cream soups, sauces and jellies. Makes a good tea. Plant seedlings in well-drained soil in a sunny, sheltered spot. Space mature plants 6 inches apart. Bring inside in the winter. If brought inside to winter, provides fresh leaves throughout the year. To dry, cut stems and hang upside down in a cool, airy place. When dry, crumble and store in airtight containers."

"Sage is an imported shrub with gray leaves. Don’t use western U.S. varieties, as these taste like turpentine. Strong bitter flavor- used sparingly in stuffing, soups, stews, sausage and herb breads. Plant in well-drained soil in full sun. Space mature plants 2 ½ inches apart. Can be grown in containers indoors or out in full sun. Pick leaves in spring before flower buds form, or flavor becomes musty. Hang in bunches in warm, dry place away from strong sun. When dry, crumble; store in airtight containers. To freeze, pack in small plastic bags. To store more that 3 months, blanch before freezing."

Tarragon has slender, dark green leaves with sweet anise scent. Considered essential in many French dishes. Goes well with eggs, poultry, fish, shellfish and many vegetables. Used as flavoring in pickles and vinegar. Plant in well-drained soil in full sun. Propagate by root divisions. Space mature plants 3 feet apart. Subdivide every three years. Can be grown in containers indoors or out if roots are given enough room. Dry as you would mint. Freeze as you would sage."

"Thyme is a small shrub with tiny, brownish-green leaves. The leaves have unexcelled aroma and flavor. Good with roast meats, fish chowders, sauces, soups, stews, stuffing and salads. Make a flavorful tea. Plant in well-drained soil in full sun. Clip back each spring. Space mature plants 10 inches apart. Good in containers indoors or out. Cut sprigs before the plant flowers. Hang in a dry, shady place for a few weeks, then rub leaves from stems and store in airtight containers. To freeze, treat as sage."

"Marjoram is a perennial treated as an annual since it rarely overwinters. It is a small bush with white flowers. Gray-green leaves have slightly bitter undertone. Used to season vegetables, lamb, sausage, eggs, poultry; cheese dishes, potato salad, stuffing and soups. Plant in medium-rich soil. Requires shade until well started, then full sun. Space mature plant 8-10 inches apart. May be grown in containers indoors or out. Cut the stems just before buds begin to flower, leaving a few leaves to send up another crop. Tie in bundles and dry in an airy, shady place. When dry, crumble and store in airtight containers. To freeze, pack small bunches in plastic bags and place in freezer. Blanch before freezing if storing more that 2-3 months."

"Oregano is another perennial treated as an annual because it doesn’t over winter. Flavor is similar to sweet marjoram but stronger and more sage-like. Liberally used in Spanish and Italian dishes; component of chili powder. Plant in light, well-drained soil in full sun. Shelter from cold winds. Space mature plants 23 inches apart. Can be grown in containers indoors or out if roots are given enough room. Preserve as you would marjoram."

"Last is the biennial, caraway, which has feathery foliage and creamy white flowers. Grown for its hard, brown, savory seeds. Mostly used whole in rye breads, sauerkraut, cheeses, potato salads, meats and stews. Plant seeds in light soil. If sown in fall, they will produce ripe seeds the next year. Thin seedlings to 9 inches apart. Avoid transplanting due to long roots and tiny fibers. Cut plants to ground level when flowers and stalks turn brown. Hang in small bunches by stems in airy place over cloth or paper lined containers. Seeds shake out easily when; fully ripe. Store in airtight containers." (Fact sheet #9.335)

Until next time…